A Spicy Way to Fight Alzheimer’s

Good news for anyone who enjoys curried food, according to a new report at msnbc.com! Turmeric, the spice responsible for the delectable flavor and gorgeous yellow color of curried foods, stimulates the body’s own ability to get rid of amyloid plaques, the sticky clusters of protein fragments that damage brain cells. Now the findings of this test-tube study need to be replicated in trials with Alzheimer’s patients.

You should know, however, that there is a growing body of research showing significant health-promoting properties in compounds derived from turmeric, particularly when it comes to Alzheimer’s. And India, where curry was created, has some of the lowest rates of Alzheimer’s in the world.

It's easy to cook with turmeric and there are plenty of cookbooks. Two favorites: Madhur Jaffrey Indian Cooking and Indian Home Cooking by Suvir Saran and Stephanie Lyness. In no time, you'll be making flavorful dishes, like the curried soup shown above.

For those who aren’t fond of the spice, supplements are a good option. Look for a product that contains standardized extracts at 90 to 95% curcumin. Typical dosage is 250 to 500 mg three times per day. Turmeric is not recommended during pregnancy, as it may cause contractions. Otherwise, turmeric is considered safe. If you are currently taking prescription medications and are concerned about possible interactions, consult your physician.